Sunday, December 9, 2007
It is cold and snowy out, so what is better to eat than a nice big bowl of yarm stew. I am huge fan soup in the winter and a nice thick stew tops my list.
Chicken stock (can make by boiling leftover chicken bones or by add using chicken broth and water.)
2 stalk celery
Spices (I use an italian spice mix and a bay leaf) to taste.
2 chicken breasts
4-5 med. potatoes
1/4 cup flour
Add spices, celery and onion to the chicken stock and heat to a simmer. Put lid on and let simmer on the stove.
Cut the chicken breats into cubes and fry until almost cooked. Add to the stock to let simmer for 30mins-2hours.
Cut the potatoes into cubes and cut the carrots. Add to the soup and let cook until they are tender.
Mix the flour with 1/2 jar of warm water ( close jar lid and shake vigorously), Then slowly pour into the stew and stir in. Let simmer until thick.